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Literature summary for 3.2.1.68 extracted from

  • Ara, K.; Saeki, K.; Ito, S.
    Purification and characterization of an alkaline isomylase from an alkalophilic strain of Bacillus (1993), J. Gen. Microbiol., 139, 781-786.
No PubMed abstract available

Application

Application Comment Organism
detergent effective additive in dishwashing and laundry detergents Bacillus sp. (in: Bacteria)
nutrition
-
Bacillus sp. (in: Bacteria)
nutrition
-
Pseudomonas amyloderamosa

Inhibitors

Inhibitors Comment Organism Structure
Hg2+ 52% inhibition Bacillus sp. (in: Bacteria)
Hg2+
-
Pseudomonas amyloderamosa
N-bromosuccinimide 0.01 mg abolishes enzyme activity almost completely Bacillus sp. (in: Bacteria)
N-bromosuccinimide
-
Pseudomonas amyloderamosa

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
additional information potatoamylopectin 0.59 mg/ml-1, oyster glycogen 0.45 mg/ml-1 Bacillus sp. (in: Bacteria)

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
65000
-
SDS-PAGE, gel filtration Bacillus sp. (in: Bacteria)

Organism

Organism UniProt Comment Textmining
Bacillus sp. (in: Bacteria)
-
KSM.3309, gram-positive, isolated from soil
-
Pseudomonas amyloderamosa
-
SMP1
-
Pseudomonas amyloderamosa SMP1
-
SMP1
-

Purification (Commentary)

Purification (Comment) Organism
-
Bacillus sp. (in: Bacteria)

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
469
-
-
Bacillus sp. (in: Bacteria)

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
amylopectin + H2O specific cleavage of alpha 1,6-glucosidic inter-chain linkages producing essentially linear chains Bacillus sp. (in: Bacteria) maltose + maltooligosaccharides
-
?
amylopectin + H2O or the beta-limit dextrins, cleaves the branching points completely in vitro Bacillus sp. (in: Bacteria) maltose + maltooligosaccharides
-
?
amylopectin + H2O or the beta-limit dextrins, cleaves the branching points completely in vitro Pseudomonas amyloderamosa maltose + maltooligosaccharides
-
?
amylopectin + H2O or the beta-limit dextrins, cleaves the branching points completely in vitro Pseudomonas amyloderamosa SMP1 maltose + maltooligosaccharides
-
?
glycogen + H2O cleaves the branching points completely in vitro Bacillus sp. (in: Bacteria) maltose + maltooligosaccharides
-
?
glycogen + H2O cleaves the branching points completely in vitro Pseudomonas amyloderamosa maltose + maltooligosaccharides
-
?
glycogen + H2O or the beta-limit dextrins Bacillus sp. (in: Bacteria) maltose + maltooligosaccharides
-
?
glycogen + H2O or the beta-limit dextrins Pseudomonas amyloderamosa maltose + maltooligosaccharides
-
?
glycogen + H2O cleaves the branching points completely in vitro Pseudomonas amyloderamosa SMP1 maltose + maltooligosaccharides
-
?
glycogen + H2O or the beta-limit dextrins Pseudomonas amyloderamosa SMP1 maltose + maltooligosaccharides
-
?

Subunits

Subunits Comment Organism
monomer
-
Pseudomonas amyloderamosa
monomer purified enzyme has monomeric structure Bacillus sp. (in: Bacteria)

Synonyms

Synonyms Comment Organism
alkaline isoamylase alkaliphilic Bacillus sp KSM-3309, isolated from soil Bacillus sp. (in: Bacteria)
glycogen 6-glucanohydrolase
-
Bacillus sp. (in: Bacteria)
glycogen 6-glucanohydrolase
-
Pseudomonas amyloderamosa

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
55
-
-
Bacillus sp. (in: Bacteria)

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40
-
stable up to 40°C, at temperature below 30°C and above 65°C enzyme is almost inactive Bacillus sp. (in: Bacteria)

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
9
-
-
Bacillus sp. (in: Bacteria)

pH Range

pH Minimum pH Maximum Comment Organism
7.5 9.5
-
Bacillus sp. (in: Bacteria)

pH Stability

pH Stability pH Stability Maximum Comment Organism
5 11.5 more than 50% of the original activity detectable between pH 6.6-10.5 Bacillus sp. (in: Bacteria)